Peanut Butter & Chocolate Cupcakes (Lactose Free!)
Welcome back to another lactose free recipe. For this week’s recipe I wanted to continue my cupcake series by turning a delicious classic into one delectable dessert. These peanut butter cupcakes are delicious and moist. Topped with a beautiful chocolate and peanut butter icing swirl and finished with peanut brittle.   The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 16 yield(s)
Prep Time: 90 mins
Cook Time: 20 mins
Total Time: 110 mins
Ingredients
    Peanut Butter Cupcakes
  • 1/2 cup Vegetable oil
  • 1 cup Brown sugar
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 1/2 cup Peanut Butter
  • 1 & 1/3 cup Self raising flour
  • 1/4 tsp Salt
  • 1/2 cup Milk (lactose free) (Brand used - Liddells Full Cream)
  • 1/4 cup Sour cream (Brand used - Bulla)
    • Peanut Butter Frosting
  • 1 cup Margarine (lactose free) (Brand Used - Nuttelex Original)
  • 3/4 cup Peanut Butter
  • 3 cup Sifted icing sugar
  • 2 tsp Milk (lactose free) (Brand used - Liddells Full Cream)
    • Chocolate Frosting
  • 300 g Margarine (Lactose free) (Brand Used - Nuttelex Original)
  • 1 cup Sifted icing sugar
  • 300 g Chocolate (lactose free) (Brand used - Sweet William)
    • Decorating
  • Granulated Peanuts
  • Gold sprinkles
  • Peanut Brittle shards
    • Equipment
  • Bowls
  • Cupcake tins
  • Cupcake wrappers
  • Piping bags
  • Clingwrap
  • Wilton 1M piping tip
Instructions
    Peanut Butter Cupcakes
  1. Preheat your oven to 180°C and line a muffin / cupcake pan with cupcake liners.
  2. In a separate small bowl mix together the sour cream and milk.
  3. In a separate bowl mix together the self raising flour and salt.
  4. Beat together the eggs, oil, brown sugar and vanilla in a large bowl.
  5. Mix in the peanut butter until smooth.
  6. Beat half of the milk mixture into the peanut butter mix.
  7. Beat half of the flour mixture into the peanut butter mix.
  8. Beat in the last halves of the flour and milk mixture. Be careful not to overmix.
  9. Spoon the mix into the prepared muffin pan. Try to fill them halfway.
  10. Bake for 15 to 20 minutes. Test the cupcakes by inserting a skewer into the center. If it comes out clean, then the cupcake has finished cooking. Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool.
  11. The cupcakes need to be cooled completely before we can move onto icing them. You can prepare the cupcakes ahead of time and store them in an airtight container.
    12. Peanut butter Frosting
  12. In a medium bowl whisk together the margarine and peanut butter.
  13. Sift the icing sugar into the bowl and add in the milk. Mix well. Cover with clingwrap and place in the fridge until ready to decorate.
    14. Chocolate frosting
  14. In a large bowl add the margarine and sifted icing sugar. Beat until smooth and creamy.
  15. Melt the chocolate and pour the into the icing mixture.
  16. Beat well until lovely and smooth. Cover with clingwrap and place in the fridge until ready to decorate.
    17. Decorating
  17. Fit a piping bag with the Wilton 1M piping tip.
  18. Place a piece of clingwrap onto your work bench. Spoon out the peanut butter frosting on one side and the chocolate on the other.
  19. Roll up the icing and place into the piping bag.
  20. Make sure the end is open. Push the frosting down ready to be piped.
  21. Grab a cupcake and pipe a swirl of the icing onto the top.
  22. Add a shard of the peanut brittle. Sprinkle some of the crushed nuts and gold sprinkles around the peanut brittle.
  23. Congratulations you have now made delicious peanut butter and chocolate cupcakes.
  24. Serve, devour and destroy.